white chili recipe

First Place, Creamy, Cheesy, White Chili with Smoked Chicken

White Chicken Chili Recipe

butter

onion diced

poblano peppers chopped

jalapeño chopped

garlic

green chilies

chicken broth

Tablespoons Malcom’s Bonafide Chili Seasoning

cream cheese

Monterrey Jack Cheese shredded

Cream of Chicken Soup

Bush’s White Chili Beans

Heavy Cream

salt (optional)

black pepper (optional)

chicken

Sauté onion and peppers in butter over medium heat for 2-3 minutes. Add garlic and continue to sauté for 1-2 minutes.

Add broth, canned green chilies, and Malcom’s Bonafide Chili Seasoning. Bring to a simmer for 15-20 minutes.

Stir in cream of chicken soup, cream cheese, and jack cheese. Continue to simmer for stirring occasionally until cheese melts.

Once cheese has melted, add heavy cream and chili beans. Taste for seasoning and return to simmer. Add chicken and allow to heat through (10-15 minutes) before serving.

Garnish options: shredded cheddar, sour cream, avocado slices, cilantro, sliced jalapeño and hot sauce

Fabulous!  The poblanos were an excellent addition, brightening a soup that might have otherwise been a tad 'heavy', at least for summer, which is when I prepared it.

The only thing I would change?  Double the poblanos and a cup or so of sweet corn.

Thanks for a terrific recipe!!

This is one hell of a chili. We unfortunately didn’t have the chili seasoning but instead used grande gringo and holy smokes, I tell you what. It was absolutely delicious. Hands down best chili I’ve ever eaten. Definitely a stick to your ribs kinda meal!

This recipe is easily my favorite chicken chili. Have you published a beef chili recipe using this seasoning?

https://www.youtube.com/watch?v=HN7n-LYaPR0

Bonafide White Chicken Chili Recipe

This White Chickpea Chili is a vegan twist on the ever popular white chicken chili. It's loaded with veggies, beans and plenty of spice in a broth of coconut milk, vegetable broth, and salsa verde. Make room in your monthly meal rotation for this family favorite!

Vegan White Chickpea Chili

olive oil

yellow onion, diced

red pepper, diced

jalapeno,

garlic,

cumin

chili powder

coriander

oregano

garbanzo

(15 oz.) can pinto beans, drained and rinsed

salsa verde (green salsa)

(13.5 oz.) full fat coconut milk

vegetable broth

juice of 1 lime (about 2 tablespoons)

Kosher salt

cracked pepper

tortilla strips

sour cream

cotija cheese

cilantro

jalapeno

lime wedges

Heat oil in a large pot over medium high heat.

Add onion, red pepper, and jalapeno along with a couple large pinches of salt and pepper. Cook, stirring frequently for 5 minutes.

Add garlic, cumin, chili powder, coriander, and oregano and cook, stirring frequently for another minute.

Add a splash of vegetable broth and deglaze the bottom of the pot, scraping all the yummy bits off the bottom.

Add garbanzo beans, pinto beans, salsa verde, coconut milk, and remaining vegetable broth along with a couple pinches of salt and pepper.

Stir to combine, then bring to a simmer over medium high heat.

Reduce heat to medium low and simmer for 10 minutes.

Stir in fresh lime juice and season to taste with salt and pepper.

Garnish with your favorite toppings - don't forget the homemade fried tortilla strips - and enjoy!

Love this version of chili! I think needs a bit more vegetables tho. I added mushrooms and corn. Changed one can of garbanzo beans to white beans. The flavor was excellent, the lime really seals the deal at the end.

I made this with a green pepper instead of red, and way less coconut milk. I added a can of corn to add bulk. It was AMAZING!! Will make again and will probably add more beans. The recipe only made about 4.5 bowls.

One that is in constant rotation. No changes made most times but maybe extra veggies might be nice.

This chili is absolutely scrumptious! The only things I changed were to use homemade cashew cream in place of the coconut milk and I added a can of fiesta corn. I will be saving this recipe and it will become a staple in my home. Thank you!!!

Any advice on how to make this in a crock pot?

I love this recipe. It might be that we’re coming into soup season and I’ve been missing my chilis, but I’ve made this three times in the last two weeks.

This is simply amazing, especially considering how easy it is to make.  This is a keeper in our family.  Thanks for the great recipe!

SO stinking delicious!! I came across this trying to use an abundance of garbanzo beans in my cupboards and am so pleased! It’s not too spicy and perfectly hearty. You don’t miss the chicken at all. I will be coming back for more recipes!

This is in my regular rotation! I typically use a lot less jalapeno and chili powder because it can get too spicy for me, but otherwise the broth is great and doesn't need too many toppings other than cilantro in my opinion!

Yum! With a few modifications to fit my tastes this soup is absolutely delicious!!! I used Siete green enchilada sauce because that’s what was in my fridge. I also doubled the spices and the onions because I like lots of flavor. And to really bring out the flavors I let it sit on the counter for a couple hours! 100% recommend! So yum, thanks! :)

Making this for the 4th or 5th time today. So hearty and so tasty!

One of my favorite Sunday night recipes. One night I added Trader Joe’s soy chorizo and it is a great addition! It does make it much spicier. With or without the chorizo, this is amazing!

https://content.jwplatform.com/videos/W75V3CZw.mp4

This White Chickpea Chili is a vegan twist on the ever popular white chicken chili. 

Creamy_Vegan_White_Chickpea_Chili

With its simple ingredients, customizable heat, and creamy comfort factor, this Creamy White Chicken Chili recipe is sure to become a new family favorite. So gather your loved ones, whip up a pot, and don&#039;t forget to load it up with your favorite toppings!

Creamy White Chicken Chili

cornmeal

whole milk (evaporated milk, or half and half)

butter (or olive oil)

onion

jalapenos

garlic (minced)

(8 oz) can green chilies (do not drain)

cayenne pepper (or

salt

chicken stock

(14 oz) cans cannellini beans (rinsed and drained)

Shredded cheese

Sour cream

Cilantro (or green onions)

Jalapeños (fresh

In a small bowl, whisk together cornmeal and milk. Set aside.

In a dutch oven (or a heavy bottomed pot), melt butter over medium-high heat. Add onion and jalapeño, cooking until soft - about 5 minutes.

Stir in garlic and green chilies and cook for 30 more seconds. Add spices (chili powder, cumin, cayenne pepper, kosher salt) and cook for 1 minute.

Add chicken stock, shredded chicken and cannellini beans. Bring to a low boil. Cover and simmer, stirring occasionally, for 10 minutes.

Stir in the cornmeal and milk mixture. Continue simmering for another 10 minutes, stirring occasionally, until thickened. Remove from heat and let stand for 5 minutes to thicken even more before serving, if desired.

Top 3 white chili recipe recipes from across the web

The most viewed white chili recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

White Chicken Chili Recipe

Vegan White Chickpea Chili

Creamy White Chicken Chili

Top 3 white chili recipe recipes from across the web

The most viewed white chili recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

White Chicken Chili Recipe

Vegan White Chickpea Chili

Creamy White Chicken Chili

The most viewed white chili recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine